Chicken Scarpariello

Serves 4


4 Boneless Chicken breasts about a pound
½ cup of flour
Salt pepper
Canola Oil for frying
4 cloves of garlic
Extra Virgin Olive Oil
½ cup of white wine
½ chicken stock
½ cup of butter
4 hot cherry peppers packed in vinegar (slivered with seeds removed)
4 small Yukon potatoes (peeled and sliced in rounds boiled until tender)


  1. Cut chicken in chunks.
  2. Place cut up chicken in a zip lock bag with flour, salt and pepper to taste and shake.
  1. Place in a colander and shake off flour
  1. Fry chicken in Canola Oil
  2. Drain chicken on paper towels
  1. Slice garlic and
  1. Saute garlic in 2 tablespoons of Extra Virgin Olive Oil until a pale brown
  1. Add wine, chicken stock, and butter and cook on medium heat (salt and pepper to taste)
  1. Add cooked chicken and potatoes and cook until bubbly.
Chicken Scarpariello
  1. You may add a few tablespoons of vinegar that peppers were packed in for extra tartness
  2. My Pickled Hot Cherry Peppers with black peppercorns, bay leaves and peeled garlic!